When in doubt - post a recipe, and think chocolate. I believe credit goes to
Southern Living magazine for this version. You can't go wrong a pie recipe from the steel magnolias - this one has a traditional pudding-style filling.
Old-Fashioned Chocolate Cream Pie3/4 cup sugar
1/4 cup cocoa (Dutch-process preferred)
1/4 cup plus 2 teaspoons cornstarch
1/8 teaspoon salt
3 egg yolks, beaten
3 cups milk
1-1/2 tablespoons butter (real butter, please)
1-1/2 teaspoons pure vanilla extract
1 baked 9-inch pastry shell
3/4 cup whipping cream
1-2 tablespoons sugar (to taste)
1/2 teaspoon pure vanilla extract
Combine sugar, cornstarch, cocoa and salt in a heavy saucepan; stir well. Combine egg yolks and milk and gradually stir into sugar mixture. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil one minute, stirring constantly. Remove from heat; stir in butter and vanilla. Immediately pour custard into pie shell. Cover custard with waxed paper (press directly onto mixture). Cool 30 minutes at room temperature then chill overnight.
Beat whipping cream, sugar and vanilla until soft peaks form - spread over chilled pie filling.(Corrected to omit bananas in original post - don't ask!)I recall a couple of friends who live south of the U.S. and north of the "Cone" wanted some decent instructions on making a pie crust. I think I have found a decent series of videos about the process:
Secrets of Great Pie Crusts. Your host is a Southern woman , so she includes hints on how to deal with your local humidity and heat. You will need some simple tools and equipment, but the process is shown without using a food processor (unlike many of the "gourmet" food site video selections).